PREPARATION

I had some decorative dough frozen after preparation of Passango cake, so I used that. However, if you do this the first time, prepare the dough exactly as described in the recipe in the link for decorative dough. The color can be changed according to the color of fruit that you use in the cream.

Take the stripes of decorative dough from the freezer and let them thaw for a few minutes. There is no need to thaw overnight, it goes really fast. Cut them after thawing in the necessary length. Place the rhodoidfolie into dessert rings and place in also the stripes of dough. The turrets doesn’t need to have a bottom. Or if you want and have no more dough, use a pair of round biscuits. I mine turrets there was no bottom.

According to the recipe in the second link make the strawberry bavarois ready and pour into the prepared forms. If you do turrets without bottom, let them harden for at least one hour in the freezer and after that put the cakes on its cuffs and allow them to rest in the refrigerator.

Before serving, remove the shapes and the foil and decorate the turrets only with cut pieces of strawberries. In principle: less is more.

Decorative dough should preferably have the color of the fruits used in bavarois, or to be in balance with the color of other desired cream. I had to unplug the freezer for more goodies, so I combined it for once with strawberries.